 Hey guys, welcome back to my YouTube channel. This is Daniel Rosal here. I'm meeting up today with my long-term Facebook collaborator and Jerusalem food friend Shimshon, Sam Lashinsky who's been posting his food reviews on Facebook groups and more than Facebook groups for the past couple of years. We're trying out today a place on a grippa street, which for those who aren't familiar with Jerusalem is just by the entrance to the Shuk, the big market of Jerusalem called Shukmanehuda. Sabiq is a really really special food. It actually originates as a breakfast food from Iraqi Jews. So this is something they cook on Shabbat when traditionally Jews can't use electricity. So the eggs, which are a really integral part of this dish, are slow cooked. These days people use an electric slow cooker back in the day that people would leave stuff on the stove on a slow simmer over Shabbat and then in the morning the eggs would be nice and cooked and people would make a food out of them. The key constituents of Sabiq are the eggs, the Yemenite hot sauce called Tshug, which is one of my many culinary addictions right now, as well as Israeli salad, tomatoes and cucumbers and a few other Kutramans. Compared to Falafel and Shorma, which have got well-deserved international fame, Sabiq is a little bit less famous internationally and I would say generally Tel Aviv has more Sabiq options than Jerusalem. However, we're here today to check out Jerusalem's most established Sabiq place on a grippa street. I'll leave a Google map link in the description if this video makes you hungry and I highly recommend at any hour of the day getting your Sabiq fixed. This is the number one lunch spot in Jerusalem, Sabiq Aricha on a grippa street in Jerusalem. 24 shekels, you get a good meal with everything in it. You've got protein, you've got vegetables, you've got healthy food, you've got everything. The people in Ramat Gan are usually made with cubes and potatoes, but here, no potatoes. I spoke to the boss, he does it his way. Mr. Ita Aricha, come on down, we'll have it together. It's to make pizza with the heart, with love, like to really love it, to do it and just do it inside of a good heart. The eggplant and like the obviously Shkavot, like layers. Okay, yeah. Is this the best Sabiq in Jerusalem? Yeah, on the wall. Want to go to the left? As always, a lot of nice things inside, eggplant, boiled eggs, vegetables, pickles, Trina. So, and I put a little spice, influenced by my friend Daniel Rosehill, and it's got to be a kick to it. And they make their own oranges, so looking forward to that as well. So, cheers. What's the Shimshon food review here? Ten out of ten for value for money and for delicious Israeli street food.